Curried Butternut Squash Soup

A silky smooth autumnal soup with roasted squash, fragrant spices and an extra hit of filling protein from softened split peas.

1 medium butternut squash, peeled and cubed (about 3 cups of cubes)
olive oil
1 large onion, diced
3 cloves garlic, minced
2″ fresh ginger
3/4 cup cooked split peas
1 tbsp curry powder
1 1/2 tsp salt
pepper to taste
1 1/2 cup water (or more, depending on your preference)

View the full recipe at From the Ground Up Wellness →